Hors d'Oeuvre or Entrée or Appetizer
It is a common culinary phrase for small portions of foods served outside the main meal. Now the word Hors d'Oeuvre and Entree means the same thing, in modern cuisine you don't serve an hors d'oeuvre then a entree anymore, the meal is simpler and composed of
first an entree or hors d'oeuvre, then the central meal, then salad and cheese, then the dessert.
I give you the words of two early nineteenth century cookbook writer "
From "The French Cook, by Louis Eustache Ude 1813:
"In France, between the dormant (centre stationary dish" )and the entrees, it is customary to place hors-d'oeuvres, salads,
anchovies, canapes, salads dishes filled with lemon, bitter oranges, butter,radishes, turnip or figs in Autumn. What we call hors d'oeuvres de cuisine, such as saucisses, saucissons,boudins.....which indeed give a good appearance to the table"
From French Domestic Cookery, by an English cook 1825 :
"A French dinner is usually composed of seven sorts of eatables : first the soup, second, the bouillie, third the hors d'oeuvre (by-dishes) either hot or cold, fourth the entree, ( or regular first course dishes), fifth the roast, sixth the entremets (or relishing dishes) and seventh the dessert."
I like entrees or hors d'oeuvres it can be simply boiled eggs with mayonnaise or few different delicatessen, composed salad, pate, quiches, soup,
sardines on a toasted piece of bread, crudites (it consists of various raw vegetables cut into small, single-bite portions and usually served with a dipping sauce), an avocado and mayonnaise, a melon with ham and Porto ,or oysters, tapas etc...
If you want some ideas, please explore my recipes !
first an entree or hors d'oeuvre, then the central meal, then salad and cheese, then the dessert.
I give you the words of two early nineteenth century cookbook writer "
From "The French Cook, by Louis Eustache Ude 1813:
"In France, between the dormant (centre stationary dish" )and the entrees, it is customary to place hors-d'oeuvres, salads,
anchovies, canapes, salads dishes filled with lemon, bitter oranges, butter,radishes, turnip or figs in Autumn. What we call hors d'oeuvres de cuisine, such as saucisses, saucissons,boudins.....which indeed give a good appearance to the table"
From French Domestic Cookery, by an English cook 1825 :
"A French dinner is usually composed of seven sorts of eatables : first the soup, second, the bouillie, third the hors d'oeuvre (by-dishes) either hot or cold, fourth the entree, ( or regular first course dishes), fifth the roast, sixth the entremets (or relishing dishes) and seventh the dessert."
I like entrees or hors d'oeuvres it can be simply boiled eggs with mayonnaise or few different delicatessen, composed salad, pate, quiches, soup,
sardines on a toasted piece of bread, crudites (it consists of various raw vegetables cut into small, single-bite portions and usually served with a dipping sauce), an avocado and mayonnaise, a melon with ham and Porto ,or oysters, tapas etc...
If you want some ideas, please explore my recipes !